2191—Petits Pois à la Bonne-Femme

Fry twelve oz. of small onions and four oz. of breast of bacon, cut into dice and No. 273, Blanchings in butter; add one-half oz. of flour to the latter; cook the roux for a moment; moisten with one-half pint of consommé and boil.

Put one quart of freshly-shelled peas into this sauce; add the onions and the bacon, together with a bunch of parsley; and cook, reducing the sauce to half in so doing.